Tortilla Black Bean Casserole
Ingredients:
- 2 cups chopped onion (or to taste)
- 1 1/2 cups chopped green pepper
- 2 cloves garlic (minced)
- 1 14 1/2 oz. can tomatoes, cut up
- 3/4 cup picante sauce
- 2 tsp ground cumin
- 2 15 oz. cans black beans or kidney beans, drained and rinsed
- 12 6 inch corn tortillas
- 8 oz. shredded fat free cheese (I use cheddar)
- 2 medium tomatoes, chopped (optional)
- 2 cups shredded lettuce (optional)
- 1 cup fat free sour cream (optional)
Preparation:
Sauté the onion,pepper, garlic, tomatoes, picante and cumin until lightly cooked. Simmer, uncovered, for 10 minutes. Stir in beans.
In a 13 x 9 x 2 inch pan (I find smaller works OK, too): Spread 1/3 of the bean mixture over the bottom. Top with 1/2 the tortillas, overlap as necessary, and 1/2 the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture. Cover and bake at 350° For 30-35 minutes.
Sprinkle with remaining cheese. We pass the chopped fresh tomatoes, lettuce, and ff sour cream at the table for individual toppings.
Servings: 6Source: Susan Staecker
Submitted by: Recipe Group Member
Date: May 2, 1997
